Cherry Almond Sheet Cake

This has been the summer of baking with fruit here in the BoB kitchen. Between our CSA and local markets, I have had so much fruit that I feel like I just have to keep baking!

I spotted some gorgeous cherries at our neighborhood market and just couldn’t resist. I had bookmarked a few cherry recipes at the beginning of the summer in anticipation of fresh cherries. So, I rifled through my saved recipes and decided to bake this simple cake.

This is a nice and sturdy cake that’s quite up to the task of holding up all those cherries. There’s no need to press the cherries into the batter. They will sink a bit and the cake will also rise around them.

I added some sliced almonds because, well, I really like cherries and almonds together. You can toast the almonds a bit before you put them on the cake, but I let them just get a little toasty as the cake baked.

This cake is a study in subtlety. It’s thin and a bit delicate, and it’s full of lovely flavors that aren’t too bold. This is not a cake that will overwhelm you. It’s an excellent choice for a summer dessert or a snack. Top with a dusting of confectioners’ sugar or a dollop of whipped cream.

The cake would be a great dessert for a group get together. Just light enough, sweet and crunchy enough to satisfy the masses…besides being easy to transport after cutting in portions. Jennifer, your style of writing, the words you choose to write your posts are just perfect for what I look for in a food blog post…oh, of course the recipes fit my tastes to a T.

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of almost a decade of adventures as an amateur baker. I feature recipes from some of my favorite, trusted sources and have recently started developing original recipes. The recipes you’ll find as you browse through the recipe index tend toward low-effort, high-reward although you’ll find some special “worth the effort” treats, too.